醋糟酶解液的制备及其发酵生产枯草芽孢杆菌TS-02  

Preparation of Vinegar Residue Hydrolyzate and Its Fermentation for Production of Bacillus subtilis TS-02

作　　者：李小连[1,2] 王自强[2] 王云山[2] 董晓芳[3] 张利平[1] 苏志国[2] 

机构地区：[1]河北大学生命科学学院,河北保定071002 [2]中国科学院过程工程研究所生化工程国家重点实验室,北京100190 [3]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《过程工程学报》2015年第2期289-294,共6页The Chinese Journal of Process Engineering

基　　金：国家"十二五"科技支撑计划资助项目(编号:2011BAD26B01-2)

摘　　要：采用水热处理技术对醋糟进行预处理,优化了醋糟的纤维素酶酶解条件,制得葡萄糖浓度27.00 g/L的醋糟酶解液.以醋糟酶解液为基础培养基替代培养基中的葡萄糖,发酵生产枯草芽孢杆菌TS-02活菌制剂.结果表明,在醋糟酶解液培养基中摇瓶发酵44 h时活菌数活菌数最高达4.64×1010个/m L,7 L发酵罐中发酵周期为22 h,活菌数达6.16×1010个/m L,芽孢率达80%以上.The feasibility of fermentation of Bacillus subtilis TS-02 vinegar residue was studied. The water heat treatment technology was adopted in vinegar residue preprocessing, the hydrolysis conditions of cellulase were optimized, and the vinegar residue hydrolyzate solution with the glucose concentration of 27.00 g/L was prepared. Instead of the glucose medium, the vinegar residue hydrolyzate was used as the based medium in fermentation experiments of Bacillus subtilis. The results showed that the viable number of 4.64× 1010 mL^-1 was obtained by using vinegar residue enzymatic hydrolysate after 44 h. The fermentation period of Bacillus subtilis in a 7 L fermentor was 22 h, the viable bacteria number reached 6.16× 10^10 mL-1 and spore production rate was more than 80%.

关 键 词：醋糟 枯草芽孢杆菌TS-02 活菌数 芽孢产率 发酵 

分 类 号：Q815[生物学—生物工程]